Excerpt
ROASTED PEPPERS WITH TUNA
(Peperoni Al Tonno)
This dish was sitting on the table in the Maneras' family dining room table in Piedmont, the prelude to one of the finer meals I've ever eaten, and the first of many since I've taken in their company. I make these peperoni often in summer, when red bell peppers are plentiful. Itís very easy and fast, and perfect for a large group. You can easily cut the recipe in half to suit a smaller group. Serve this, as Luciano Maneras did, with a dry but fruity red, such as Dolcetto.
6 whole roasted medium red bell peppers*
2 cans (6 ounces each) tuna packed in olive oil, drained
6 tablespoons capers, preferably preserved in salt
1/2 cup extra virgin olive oil
1/4 cup fresh flat-leaf parsley leaves, for garnish
*Susan suggests this method for roasting peppers yourself: Place peppers over the flame of a gas burner on medium-high, turning with tongs until they are charred all over (the skins crackled and flaking). Watch carefully to prevent the peppers from burning. Remove from the burners and wrap in a kitchen towel, aluminum foil, or a brown paper bag for 15 minutes. The steam from the peppers will loosen the skin, and when cool enough to handle, the skins will rub right off. Over the sink, remove the seeds and pith from the peppers and proceed with the recipe.
1. Cut the peppers lengthwise into quarters. Arrange, insides up, on a serving platter and set aside.
2. Combine the tuna and capers in a food processor and process until finely chopped. With the machine running, add the oil in a steady stream through the feed tube and continue processing until the mixture has turned an ivory color and is quite smooth (8 to 10 minutes).
3. Fill the pepper quarters with the tuna puree, using about 1 generous tablespoon per pepper.
4. Mince the parsley leaves, if using, and garnish. Serve immediately. Makes 8 to 10 servings.
LEMON AND PINE NUT TAGLIATELLE
Tagliatelle Con Limone E Pinoli
Lisa Bonacossi, her husband, Ugo Contini Bonacossi, and most of their seven children run the Cappezzana winery near Pistoia, in Tuscany. Though Lisa is from a noble family, she is the kind of person who canít stay out of the kitchen (any more than she can stay away from the winery), and she often prepares simple country dishes herself.
"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity, "It is made with the lemons, pine nuts, and oil that everyone has at hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve with a well-chilled Pinot Grigio for a nice, bright combination.
1 cup (gently packed) fresh flat-leaf parsley leaves
1/2 cup extra virgin olive oil
Zest of 2 lemons, cut into fine (julienne) strips
1/2 cup pine nuts
Fine sea salt
1 3/4 pounds fresh tagliatelle
Freshly ground black pepper
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